Sugar Cookie Cake
A delightful and easy-to-make sugar cookie cake, packed with colorful M&Ms and sprinkles, perfect for any gathering!
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1.25 cups granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract Can substitute with almond extract for a twist.
Add-ins
- 1 cup M&Ms (red, white, and blue for decoration)
- 0.5 cup sprinkles (patriotic colors)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, whisk together the flour, baking soda, and salt until well combined.
- In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually blend in the dry ingredients until no flour streaks remain.
- Gently fold in the M&Ms and sprinkles, ensuring even distribution.
- Spread the batter evenly in the prepared baking pan.
Baking
- Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Serving
- For a fun finish, decorate with additional M&Ms and sprinkles as desired!
Notes
Store in an airtight container at room temperature for up to three days, or freeze for later. For a chewier texture, slightly underbake the cake.